In skillet, heat olive oil over medium-high heat. This green chili is already pretty low-fat, but if you prefer, eliminate or diminish the olive oil when frying your pork, and use non-fat chicken broth. Saute pork until all pink is gone (about 5 minutes). Move meat aside and add garlic and onion. As soon as garlic sizzles, stir together with pork. Put into crockpot on high.

In a small bowl, make thickener by adding water to flour and cornstarch. (Add another tablespoon of cornstarch and a tablespoon of water if you prefer a thicker sauce, but wait until later in the cooking to decide if the texture is what you want, or you may accidentally make it too thick.) Add mixture to crockpot.

Add chiles, spices, chicken broth to crockpot. Bring to a low boil, then reduce heat.Simmer on very low heat, covered, for at least 1 hour (preferably all day).